Food for Life TV

A New Approach to Type 2 Diabetes
Neal Barnard, M.D., gives an overview of the worldwide diabetes epidemic and what causes diabetes. He asks viewers to imagine how a key works with a lock. If the lock is jammed with gum, the key won’t work. Diabetes occurs when fat gums up cells, stopping insulin from working with cells. But there’s reason to be optimistic. Dr. Barnard explains how building your meal with fruits, vegetables, grains, and beans can help prevent and reverse diabetes.

What Do You Have to Lose?Neal Barnard, M.D., gives a lecture on diet and weight loss; Caroline Trapp, M.S.N., C.D.E., presents: Know Your Numbers, Part II; Susan Levin, M.S., R.D., and Jill Eckart, C.H.H.C., present “What’s In Your Cart: Carrots and Hummus”; Robyn Webb demonstrates how to make Spinach, Orange, and Beet Salad.

All About The Glycemic Index
Neal Barnard, M.D., explains the glycemic index—a handy tool that lets you know which are the best carbohydrate-containing foods. It shows what foods cause blood sugar to rise rapidly compared to those that cause it to rise gently. It's a useful tool for managing diabetes and boosting your energy with low-glycemic index foods that cause your blood sugars to rise gently.

Type 1 Diabetes
Neal Barnard, M.D., gives an overview of how insulin is made. He also explains that type 1 diabetes is caused when the body produces no insulin. Research shows that this may occur when antibodies in your body fight off proteins found in cow’s milk. Dr. Barnard also outlines how people already diagnosed with type 1 diabetes can cut down on diabetes complications by eating foods that are vegan, low in fat, and have a low gylcemic index.

View any of the many archived shows below.

March 3: Lively Flavored Latin Seitan Stew (YouTube)
Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Latin Seitan Stew from Dr. Barnard’s The Cancer Survivor’s Guide: Foods That Help you Fight Back. The bell peppers in this stew add vitamin C, an antioxidant that plays an important role in boosting the immune system. This dish also contains seitan, a fat-free, high-protein food made from wheat gluten, which is often used as a meat alternative.

Feb. 24: Packed with Protein: Tomatoes Stuffed with French Lentils(YouTube)
Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Tomatoes Stuffed with French Lentils from Dr. Barnard’s The Get Healthy, Go Vegan Cookbook. Hollow tomatoes are perfect vessels for refreshing lentil salad. And just one of these tomatoes has 14 grams of protein and only one gram of fat.

Feb. 17: Healthy Comfort Food: Stuffed Cabbage Rolls (YouTube)
Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Stuffed Cabbage Rolls from Dr. Barnard’s The Get Healthy, Go Vegan Cookbook. This low-fat, high-fiber dish is the ultimate in comfort food and will help reduce your risk for most chronic diseases. We would like to thank Delectable Planet for the video production.

Feb. 10: Winter Warmer: Fiesta Chili (YouTube)
Emily Richard prepares Fiesta Chili. This chili is loaded with fiber and protein from the beans and is packed with antioxidants from all of the vegetables. Ginger gives this chili its unique flavor and added kick. We would like to thank Delectable Planet for the video production.

Feb. 3: Super Bowl Snack: Ten Minute Tostadas (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Ten Minute Tostadas. You won’t miss a minute of Super Bowl action if you prepare these quick-and-healthy tostadas for the big game. We would like to thank Delectable Planet for the video production.

Jan. 27: Boost Your Immune System: Savory Potato and Pear Stew (YouTube)
Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Savory Potato and Pear Stew. This hearty stew not only helps reduce cancer risk, it’s perfect for cold and flu season. The lentils and pear are packed with cancer-fighting fiber. And the carrots are loaded with beta-carotene that boosts your immune system. We would like to thank Delectable Planet for the video production.

Jan. 20, 2011: Why Do Mr. Banana and Ms. Broccoli Need Veggie Therapy? (YouTube)
T. Colin Campbell, Ph.D., author of The China Study, says that the solution to the epidemic of chronic, degenerative diseases lies in the choices we make about what we put on our plates. You can learn more about what to put on your plate at the ThePowerPlate.org or by watching PCRM’s first animated public service announcement, “Veggie Therapy.”

Jan. 7, 2011: Answers to Your Vegan Diet Nutrition Questions (YouTube)Do you have nutrition questions about a vegan diet? Where do you get protein? Which foods have calcium? What about vitamin B12? You'll get answers to questions like these and many more in the Kickstart webcasts. Watch the Kickstart team answer these questions now. Then sign up for the next Kickstart at 21DayKickstart.org.

Dec. 30, 2010: New Year, New You: 21-Day Vegan Kickstart Begins Monday! (YouTube)Have you signed up for the 21-Day Vegan Kickstart? If not, you’re going to miss out on daily e-mail messages featuring menus, tips from nutrition experts and celebrities, nutrition webcasts, and much more! Watch the Kickstart Team’s invitation and sign up at 21DayKickstart.org.

Dec. 16, 2010: Potassium and Protein Powerhouse: Cream of Broccoli Soup (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make Cream of Broccoli Soup. This creamy, low-fat soup is a delicious way to serve broccoli, a nutritional powerhouse, and the addition of chickpeas makes it a one-dish meal.

Dec. 9, 2010: Warm Up Your Winter with Black Bean Chili (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make Black Bean Chili. This recipe is quick to prepare and delicious served with brown rice and a green salad. It can also be used as a burrito filling. If you enjoy a lot of heat, add more chilies.

Dec. 2, 2010: Cancer-Fighting Curried Sweet Potato Soup (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make Curried Sweet Potato Soup. Delectable Planet reminds us that eating blended soup is a great way to get loads of nutritious vegetables. And just one serving of this soup provides more than your daily recommended intake of beta-carotene, which has strong cancer-fighting properties.

Nov. 24, 2010: Healthy Holiday Salads, Starters, and SidesLooking for that perfect recipe to complete your holiday feast? Or do you want to make something extra special and healthy for a friend or family member’s gathering? Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make four delicious low-fat vegan dishes perfect for sharing this holiday season:Spinach Salad with Citrus Fruit, Simple Brown Gravy, Mashed Grains and Cauliflower, and Berry Applesauce.

Nov. 18, 2010: Cooking with the Three Sisters: Pueblo Pie (YouTube)Thinking about what to make for Thanksgiving? Jill Eckart, C.H.H.C., prepares Pueblo Pie, a great center-of-the-plate dish that's sure to wow your Thanksgiving guests. This "Southwestern lasagna” uses beans and corn, two of the “Three Sisters.” Three Sisters is a Native American system for planting corn, beans, and squash. Jill also shows you how to water sauté—keeping the recipe low-fat, healthy, and tasty!

Nov. 11, 2010: Cooking with the Three Sisters: Harvest Pudding (YouTube)Food for Life TV host Jill Eckart, C.H.H.C., prepares Harvest Pudding. Last week, PCRM president Neal Barnard, M.D., discussed the “Three Sisters,” a Native American system for planting corn, beans, and squash. Harvest Pudding utilizes both corn and pumpkin. Molasses, ginger, and cinnamon give this hearty dessert the flavors of autumn. To learn more about the Three Sisters.

Nov. 4, 2010: Start a Thanksgiving Tradition with the Three Sisters (YouTube)On this week’s episode, PCRM president Neal Barnard, M.D., discusses the Native American crop tradition called the “Three Sisters.” Watch now to learn this system for planting corn, beans, and squash—three plants that support each other’s growth. Then start a new tradition this Thanksgiving. Instead of turkey, build your meal around these nutritious foods that have been the staples of many Native American diets for centuries.

Oct. 21, 2010: Quickie Quesadillas (YouTube)On this week's Food for Life TV episode, Emily Richard prepares Quickie Quesadillas-a favorite recipe from PCRM's new Food for Life Kids Nutrition and Cooking Classes. These quesadillas are loaded with nutrients, and they're delicious as a meal or a snack. And the name doesn't lie-they only take a few minutes to make!

Oct. 7, 2010: The Power Plate: A Healthy Alternative to the USDA Food Pyramid (YouTube)
PCRM nutrition education director Susan Levin, M.S., R.D., reviews the history of food guide diagrams. She explains why PCRM developed the Power Plate, a colorful, user-friendly graphic that depicts a plate divided into the new four food groups: fruits, grains, legumes, and vegetables. The Power Plate emphasizes the health benefits of low-fat vegetarian foods and eliminates confusing portion suggestions. Learn more about the Power Plate.

Sept. 30, 2010: Monster Smoothie for Kids (YouTube)
Emily Richard, from PCRM’s Cancer Project, makes a Monster Smoothie. This healthy breakfast smoothie is from the new Food for Life Kids Nutrition and Cooking Classes. The banana in this smoothie provides plenty of potassium and sweetness. The kale—like all dark leafy greens—is loaded with calcium, iron, fiber, and protein. Learn more about the new Food for Life Kids Nutrition and Cooking Classes.

Sept. 23, 2010: Why Do Mr. Banana and Ms. Broccoli Need Veggie Therapy? (YouTube)
T. Colin Campbell, Ph.D., author of The China Study, says that the solution to the epidemic of chronic, degenerative diseases lies in the choices we make about what we put on our plates. You can learn more about what to put on your plate at the ThePowerPlate.org or by watching PCRM’s first animated public service announcement, “Veggie Therapy.”

Sept. 16, 2010: Firefighter Rip Esselstyn Puts out Your Dietary Fires (YouTube)Rip Esselstyn, author of The Engine 2 Diet, says that eating a plant-strong diet is the best way to fight the dangerous fires raging inside us—fires that create all the chronic Western ailments including heart attack, stroke, cancer, Alzheimer’s disease, and diabetes. To make one of his favorite firefighting recipes, watch Food for Life TV host Jill Eckart, C.H.H.C., prepare Rip Esselstyn’s Vegetarian Sandwich Wrap.

Sept. 9, 2010: Getting Complete Nutrition (YouTube)Do you have nutrition questions about a vegan diet? Where do you get protein? Which foods have calcium? What about vitamin B12? Watch the 21-Day Vegan Kickstart team answer these questions now. Then sign up for daily Kickstart webcasts at 21DayKickstart.org.

Sept. 2, 2010: 21-Day Vegan Kickstart (YouTube)Have you signed up for the 21-Day Vegan Kickstart? If not, you’re going to miss out on daily e-mail messages featuring menus, tips from nutrition experts and celebrities, nutrition webcasts, and much more! Watch the Kickstart Team’s invitation and sign up at 21DayKickstart.org.

Aug. 26, 2010: Like Mashed Potatoes? You’ll Love Mashed Grains and Cauliflower (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Mashed Grains and Cauliflower. Millet is a grain that is high in fiber, protein, and B vitamins. Cauliflower and other cruciferous vegetables have been shown to arrest the growth of cancer cells. We would like to thank Delectable Planet for the video production.

Aug. 19, 2010: Seared Portobello Mushrooms (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Pan-Seared Portobello Mushrooms. Portobellos lend themselves to grilling and can be served on a bed of grains, with mashed potatoes, or on whole grain buns with all the trimmings. Portobello mushrooms are a great source of folate, selenium, and zinc—all important cancer fighters. We would like to thank Delectable Planet for the video production.

Aug. 12, 2010: Creamy Cruciferous Risotto (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Creamy Cruciferous Risotto. This dish is creamy and delicious and packed full of cancer-fighting compounds and fiber. This recipe is from the Cancer Project’sThe Cancer Survivor’s Guide: Foods That Help You Fight Back. We would like to thank Delectable Planet for the video production.

Aug. 5, 2010: Eat from the Nutrition Rainbow: Fiesta Salad (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Fiesta Salad. This salad is a celebration of color and taste. It is high in fiber and nearly fat free, which is important when it comes to lowering cancer risk and improving survival. This recipe is from the Cancer Project’sThe Cancer Survivor’s Guide: Foods That Help You Fight Back. Thanks to Delectable Planet for the video production.

July 29, 2010: Summertime Favorite: Low-Fat Potato Salad (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares a low-fat version of potato salad, a traditional summertime favorite. One potato has more potassium—which reduces blood pressure and stroke risk—than a banana. It also provides more than half the recommended daily serving of vitamin C. This recipe is from the Cancer Project’sThe Cancer Survivor’s Guide: Foods That Help You Fight Back. Thanks to Delectable Planet for the video production.

July 22, 2010: Flavor-Infused Marinated Baked Tofu (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares baked tofu. Baking tofu in a marinade is a simple way to infuse it with flavor.Evidence to date indicates that soy products, like tofu, may reduce the risk of breast cancer and breast cancer recurrence. This recipe is from the Cancer Project’sThe Cancer Survivor’s Guide: Foods That Help You Fight Back. Thanks to Delectable Planet for the video production.

July 15, 2010: Tomato, Cucumber, and Basil Salad for Prostate Health (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Tomato, Cucumber, and Basil Salad. This tomato-based salad is colorful, tasty, and rich in lycopene. Lycopene, found in tomatoes, is an important anti-oxidant for the prevention and survival of prostate cancer.This recipe is from the Cancer Project’sThe Cancer Survivor’s Guide: Foods That Help You Fight Back. Thanks to Delectable Planet for the video production.

July 8, 2010: Serve this Scramble for Breakfast, Lunch, or Dinner! (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares a breakfast scramble. This tasty, low-fat, cholesterol-free alternative to scrambled eggs uses tofu and provides healthful plant protein. It’s also loaded with potent cancer-fighting vegetables, such as onion, garlic, and red and green bell peppers. Turmeric, an anti-inflammatory, gives it an appealing golden color. This recipe is from the Cancer Project’sThe Cancer Survivor’s Guide: Foods That Help You Fight Back. Thanks to Delectable Planet for the video production.

July 1, 2010: Creamy Spinach Dip (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares two versions of spinach dip. These cool and creamy spinach dips are great for a Fourth of July gathering. Serve with raw vegetable pieces or chunks of crusty bread. This recipe is from the Cancer Project’s The Cancer Survivor’s Guide: Foods That Help You Fight Back. The Cancer Project, a PCRM affiliate, promotes cancer prevention and survival through a better understanding of cancer causes, particularly the link between nutrition and cancer.

June 24, 2010: Quick-and-Easy Edamame (YouTube)Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares edamame. Edamame is the Japanese term for young green soybeans. Soybeans are higher in fat than any other bean, so enjoy this snack along with a low-fat meal to minimize your overall fat intake. This recipe is from the Cancer Project’s The Cancer Survivor’s Guide: Foods That Help You Fight Back. The Cancer Project, a PCRM affiliate, promotes cancer prevention and survival through abetter understanding of cancer causes, particularly the link between nutrition and cancer.

June 17, 2010: Cancer-Fighting Quinoa Tacos (YouTube) Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Quinoa Tacos. Quinoa—a seed native to South America—is typically used as a grain. Quinoa is high in protein and fiber—which helps to remove excess carcinogens and cholesterol from the body. This is one of the many recipes in the Cancer Project’s The Cancer Survivor’s Guide: Foods That Help You Fight Back. The Cancer Project, a PCRM affiliate, promotes cancer prevention and survival through a better understanding of cancer causes, particularly the link between nutrition and cancer.

June 10, 2010: Fruit-Packed Ambrosia Fights Cancer-Causing Free Radicals (YouTube) Free radicals trigger cancer growth. But foods high in vitamin C, beta-carotene, and fiber can help knock out free radicals. Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, prepares Ambrosia, a colorful fruit salad that will satisfy your sweet tooth and is full of health-promoting antioxidants. The Cancer Project, a PCRM affiliate, promotes cancer prevention and survival through a better understanding of cancer causes, particularly the link between nutrition and cancer.

June 3, 2010: Engine 2 Diet Author Rip Esselstyn’s Plant-Powered Sandwich Wrap(YouTube) Rip Esselstyn, author of The Engine 2 Diet, says that eating a plant-strong diet is the best way to fight the dangerous fires raging inside us that create chronic Western ailments, such as heart disease, cancer, and diabetes. To learn how to make one of his favorite firefighting recipes, watch Food for Life TV host Jill Eckart, C.H.H.C., prepare his Vegetarian Sandwich Wrap.

May 27, 2010: Marilu Henner's Ginger-Jalapeño Slaw (YouTube) Actress and best-selling lifestyle author Marilu Henner is full of energy and kick. So it’s no surprise that one of her favorite recipes is, too. In this episode of Food for Life TV, host Jill Eckart, C.H.H.C., prepares Marilu’s Ginger-Jalapeño Slaw—a perfect side dish for any summer picnic.

May 20, 2010: Kathy Freston’s Baby Bok Choy (YouTube) Kathy Freston, as seen on The Oprah Winfrey Show, is the author of The New York Times best-selling book, Quantum Wellness. Kathy Freston is one of PCRM’s 21-Day Kickstart celebrity coaches, and in this episode, Food for Life TV host Jill Eckart, C.H.H.C., prepares Steamed Baby Bok Choy with Orange-Agave Glaze—one of Kathy Freston’s favorite recipes.

May 13, 2010: Vegan Barbecue (YouTube)Chef Jason Wyrick shows you how to make vegan barbecue with seitan or tempeh. Wyrick is the publisher and executive chef of The Vegan Culinary Experience, the world's only vegan culinary magazine. In fulfilling his mission to help people regain their heath, he travels around the country showing others how to make great tasting, healthy vegan cuisine both fun and accessible. Learn more about Wyrick at VeganCulinaryExperience.com.

May 6, 2010: The Glycemic Index Lowdown (YouTube)Dr. Barnard explains the glycemic index—a handy tool that lets you know which are the best carbohydrate-containing foods. It shows what foods cause blood sugar to rise rapidly compared to those that cause it to rise gently. It's a useful tool for managing diabetes and boosting your energy with low-glycemic index foods that cause your blood sugars to rise gently.

April 29, 2010: Vegan Ribollita: Tuscan Harvest Soup(YouTube)Chef Jason Wyrick shows you how to make Tuscan harvest soup called ribollita that uses whatever vegetables you have handy. Wyrick is the publisher and executive chef of The Vegan Culinary Experience, the world's only vegan culinary magazine. In fulfilling his mission to help people regain their heath, he travels around the country showing others how to make great tasting, healthy vegan cuisine both fun and accessible. Learn more about Wyrick at VeganCulinaryExperience.com.

April 22, 2010: Cheese and Other Foods that Make Diabetes Worse(YouTube)Dr. Barnard explains that fatty foods, such as burgers, fried chicken, cheese, and even vegetable fats—like olive oil and peanut butter—can stop insulin from helping glucose enter muscle cells and cause type 2 diabetes. But building your meal with fruits, vegetables, grains, and beans will keep your diet low in fat and actually clean the fat from your body, allowing insulin to help glucose enter your muscle cells and reverse or prevent diabetes.

April 15, 2010: Cooking for One: Seared Zucchini Sandwich with Roasted Red Pepper White Bean Spread (YouTube)Chef Jason Wyrick shows you how to make a healthy, delicious meal for one: a seared zucchini sandwich with roasted red pepper white bean spread. Wyrick is the publisher and executive chef of The Vegan Culinary Experience, the world's only vegan culinary magazine. In fulfilling his mission to help people regain their heath, he travels around the country showing others how to make great tasting, healthy vegan cuisine both fun and accessible. Learn more about Wyrick at VeganCulinaryExperience.com.

April 8, 2010: Type 1 Diabetes (YouTube)Dr. Barnard gives an overview of how insulin is made. He also explains that type 1 diabetes is caused when the body produces no insulin. Research shows that this may occur when antibodies in your body fight off proteins found in cow’s milk. Dr. Barnard also outlines how people already diagnosed with type 1 diabetes can cut down on diabetes complications by eating foods that are vegan, low in fat, and have a low gylcemic index.

April 1, 2010: A New Approach to Type 2 Diabetes (YouTube)Dr. Barnard gives an overview of the worldwide diabetes epidemic and what causes diabetes. He asks viewers to imagine how a key works with a lock. If the lock is jammed with gum, the key won’t work. Diabetes occurs when fat gums up cells, stopping insulin from working with cells. But there’s reason to be optimistic. Dr. Barnard explains how building your meal with fruits, vegetables, grains, and beans can help prevent and reverse diabetes.

March 25, 2010: Authentic Vegan Mexican Cuisine with Chef Jason Wyrick (YouTube)Chef Jason Wyrick prepares a delicious authentic Mexican dish called enfrijoladas. Wyrick is the publisher and executive chef of The Vegan Culinary Experience, the world's only vegan culinary magazine. He provides healthy meals delivered across the United States and believes a successful diet must not only focus on healthy ingredients and preparation, but also on taste. Wyrick has been featured in The New York Times healthy eating section and The Arizona Republic and has catered for organizations such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary. In fulfilling his mission o f helping people regain their heath, he travels around the country showing others how to make great tasting, healthy vegan cuisine both fun and accessible. Learn more about Wyrick at VeganCulinaryExperience.com.

March 18, 2010: Why Do Mr. Banana and Ms. Broccoli Need Veggie Therapy (YouTube)T. Colin Campbell, Ph.D., author of The China Study, says that the solution to the epidemic of chronic, degenerative diseases lies in the choices we make about what we put on our plates. You can learn more about what to put on your plate at the ThePowerPlate.org or by watching PCRM’s first animated public service announcement, “Veggie Therapy.”

March 11, 2010: Firefighter Rip Esselstyn Puts Out Your Dietary Fires(YouTube)Rip Esselstyn, author of The Engine 2 Diet, says that eating a plant-strong diet is the best way to fight the dangerous fires raging inside us—fires that create all the chronic Western ailments including heart attack, stroke, cancer, Alzheimer’s disease, and diabetes. To learn how to make one of his favorite firefighting recipes, watch Food for Life TV host Jill Eckart, C.H.H.C., prepare Rip Esselstyn’s Vegetarian Sandwich Wrap.

March 4, 2010: 21-Day Kickstart’s Complete Nutrition Guide(YouTube)Have you participated in PCRM's 21-Day Vegan Kickstart? If not, you’re missing out on getting an exclusive first glimpse at PCRM nutrition webcasts, such as this one explaining how to get complete nutrition. Sign up for the September 2010 21DayKickstart.org today.

Feb. 4, 2010: Favorite Cookbooks Turned Vegan: Martha Stewart Put to the Test(YouTube)If you’re new to a vegan diet, do you need to get rid of your favorite cookbooks? Not necessarily. Food for Life TV co-hosts Susan Levin, M.S., R.D., and Jill Eckart, C.H.H.C., give you simple tips to transform old favorite recipes into low-fat vegan meals. They also look to Rip Esselstyn’s vegan Engine 2 Diet cookbook for guidance on how to transform your favorite recipes.

Jan. 28, 2010: Airport Food Review: How does your city rate? (YouTube)Which airports are the best and worst for health-conscious passengers who are searching terminals for nutritious food? PCRM director of nutrition education Susan Levin, M.S., R.D., discusses the latest annual PCRM Airport Food Review. Find out which airport scored 100 percent this year, which was most improved, and what they have to offer. Read the report >

Jan. 21, 2010: Join the March Kickstart! (YouTube)Dr. Barnard, Susan Levin, M.S., R.D., and Jill Eckart, C.H.H.C., have a special thank you for the more than 25,000 people who participated in the January Kickstart! If you want to explore and experience the life-changing health benefits of a vegan diet, be sure to sign up now for the 21-Day Vegan Kickstart that begins on March 1!

Jan. 14, 2010: 21-Day Kickstart Feature: Lunch to Die for! A Recipe from Vegan Firefighter Rip Esselstyn’s Engine 2 Diet (YouTube)Rip Esselstyn, author of The Engine 2 Diet, tells us that eating a plant-strong diet is the best way to fight the dangerous fires raging inside us—fires that create all the chronic Western ailments including heart attack, stroke, cancer, Alzheimer’s disease, and diabetes. To learn how to make one of his favorite firefighting recipes, watch Food for Life TV host Jill Eckart, C.H.H.C., prepare Rip Esselstyn’s Vegetarian Sandwich Wrap.

Dec. 31, 2009: The Kickstart Begins New Year's Day (YouTube)Happy New Year’s Eve! Watch the ball drop tonight. Then watch your weight drop over the next 21 days! It’s easy. Watch the 21-Day Vegan Kickstart invitation now to find out how to get daily e-mail message that provides an all-access pass to live celebrity chat sessions, nutrition webcasts, an interactive vegan restaurant guide, a 21-day meal plan, and much more!

Nov. 26, 2009: Diabetes Breaking Medical News: Update on Byetta (YouTube)
Caroline Trapp, M.S.N., C.D.E., PCRM’s director of diabetes education and care, provides an important safety update on the type 2 diabetes drug Byetta. She also describes how choosing “paper over plastic”—a grocery bag full of fruits and veggies versus plastic bottles and injectors full of pharmaceuticals—can help prevent and reverse type 2 diabetes and deliver beneficial side effects.

Nov. 12, 2009: A Fall Vegan Meal: Eat Your Way Out of Diabetes
Give thanks to the people at your holiday table this season with plant-based recipes that can prevent and reverse type 2 diabetes. Part 1 (YouTube): Chef, nutritionist, cookbook author, and teacher Robyn Webb demonstrates how to make Spinach, Beet, and Orange Salad with Ginger Agave Dressing. Part 2 (YouTube): Chef Webb prepares Spicy Gala Apple Soup with Mango Chutney.

Nov. 5, 2009: Tackle Diabetes during Diabetes Awareness Month (YouTube)
Dr. Barnard discusses the causes of type 2 diabetes and the current diabetes epidemic. He also outlines a healthy plant-based menu that will help you prevent and reverse type 2 diabetes.

Oct. 29, 2009: The New Four Food Groups: A Focus on Legumes (YouTube)
Jill Eckart, C.H.H.C., discusses the health benefits and cooking times of legumes such as mung beans, lentils, and pinto beans. In the kitchen, Jill uses black-eyed peas in Hoppin’ John Salad. Eating black-eyed peas on New Year's Day brings good luck, according to a Southern tradition. But why wait until January for the fiber, protein, antioxidants, and other benefits this legume offers!

Oct. 22, 2009: The New Four Food Groups: A Focus on GrainsPart 1 (YouTube): Jill Eckart, C.H.H.C., discusses grains such as rice, barley, and quinoa—a staple of the ancient Incas. Part 2 (YouTube): Jill shows you how to boost your morning with Fruited Breakfast Quinoa. Whole grains like quinoa are loaded with fiber, antioxidants, magnesium, and protein.

Oct. 15, 2009: The New Four Food Groups: A Focus on VegetablesPart 1 (YouTube): Vegetables come in a rainbow of colors, and co-host Susan Levin, M.S., R.D., discusses the nutritional benefits of eating a colorful array. Part 2 (YouTube): Learn how to boost your immune system by putting more ‘orange’ into your diet: Co-host Jill Eckart, C.H.H.C., demonstrates how to make Breakfast Sweet Potato Pudding.

Oct. 8, 2009: The New Four Food Groups: A Focus on Fruit (YouTube)
Co-host Susan Levin, M.S., R.D., explains why fruit is a part of the New Four Food Groups and why it’s good for you. Then co-host Jill Eckart, C.H.H.C., demonstrates how to make a Tropical Freeze smoothie.